Sous Chef: Latin-Influenced Kitchen Lead, Open-Air Bar

Crystalbrook-Bailey; Cairns Regional; On-site; AUD 65,000 - 85,000; Full time

Benefits offered by this job

Food & Beverage discount

Room rates for staff + friends & fam

Enhanced parental leave

Sustainable practices

Internal mobility program

Online learning & career development

Team recognition & events

Career opportunities across hotels

Job summary

Pachamama at Crystalbrook Bailey invites a skilled Sous Chef to lead daily kitchen prep and service, ensuring bold flavours, stellar presentation and consistent quality. You will work with the Chef de Cuisine and Executive Chef, contributing to menu development and collaborating with Food & Beverage to deliver memorable dining experiences.

Your hands-on leadership includes practical coaching, cost control, stock management and ensuring food safety, while supporting sustainable, responsible

Qualifications

• Experience as a Sous Chef or Junior Sous Chef ready to progress.
• Strong culinary background in a quality hotel or restaurant.
• Creativity with Latin-inspired flavours and shared dining.
• Confident coordinating kitchen operations under pressure.
• Experience coaching chefs and building a productive team.
• Sound knowledge of food costs, stock control, and food safety.
• Availability to work rotating rosters, including evenings and weekends.

Responsibilities

• Lead daily kitchen preparation and service to high standards.
• Contribute ideas to menu development reflecting Pachamama’s character.
• Oversee ordering, stock control and food costs.
• Maintain food safety and hygiene standards.
• Provide practical coaching to develop cooks and chefs.
• Support Responsible Luxury through mindful ingredients and waste reduction.

Skills

Leadership

Culinary creativity

Coaching chefs

Kitchen operations

Stock control

Food costs

Team management

Education

Certificate III or IV in Commercial Cookery

Job description

Pachamama at Crystalbrook Bailey invites a skilled Sous Chef to lead daily kitchen prep and service, ensuring bold flavours, stellar presentation and consistent quality. You will work with the Chef de Cuisine and Executive Chef, contributing to menu development and collaborating with Food & Beverage to deliver memorable dining experiences.

Your hands-on leadership includes practical coaching, cost control, stock management and ensuring food safety, while supporting sustainable, responsible